Introduction
As the last days of summer make their gradual exit, there’s no better way to savor the season than with a batch of freshly baked Peaches & Cream Scones with Vanilla Glaze. These delightful treats capture the essence of summer’s juicy peaches and combine them with rich cream, all wrapped in a buttery, tender scone dough. Topped with a sweet vanilla glaze, they’re perfect for an elegant afternoon tea or as a scrumptious addition to your breakfast menu.
Detailed Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and diced
– 1/2 cup heavy cream, plus more for brushing
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh peaches, diced small
– 1/4 cup heavy cream (for the glaze)
– 1/2 cup powdered sugar
– 1/2 teaspoon vanilla extract (for the glaze)
Prep Time, Cook Time, Total Time, Yield
– Prep Time: 20 minutes
– Cook Time: 22 minutes
– Total Time: 42 minutes
– Yield: 8 scones
Detailed Directions and Instructions
1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. The parchment paper ensures that the scones do not stick and helps with an easy cleanup.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. This dry mix forms the base of your scone dough and should be well-mixed to ensure even baking.
3. Add the cold, diced butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the mix until it resembles coarse crumbs. The idea is to have small lumps of butter coated in flour, which creates flaky layers in the scone.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and gently mix until just combined. Over-mixing can lead to tough scones, so it’s important to combine them without excessive stirring.
5. Add the diced peaches to the dough, folding them in carefully to ensure they are evenly distributed without mashing.
6. Turn the dough onto a lightly floured surface and gently shape it into a disk about 1-inch thick. This dough is delicate, so handle it lightly to maintain its tender texture.
7. Cut the disk into 8 equal wedges and carefully transfer them to the prepared baking sheet. Arrange them with ample space so they have room to expand while baking.
8. Lightly brush the tops of each scone with additional cream to promote a golden, shiny surface after baking.
9. Bake in the preheated oven for 18-22 minutes. Check for a golden brown color and firm touch to ensure they are fully baked. Once done, remove from the oven and place them on a wire rack to cool slightly.
10. While the scones cool, prepare the glaze by whisking together the heavy cream, powdered sugar, and vanilla extract until smooth. Adjust the consistency if needed by adding more cream or sugar.
11. Once the scones have cooled slightly, drizzle the vanilla glaze over the top. Serve immediately for the best taste experience, though they will keep for a day or two stored in an airtight container.
Notes
– For best results, use fresh, ripe peaches. Their natural sweetness and juiciness will enhance the flavor of the scones.
– Scones are best enjoyed fresh. If you wish to store them, keep them in an airtight container and slightly reheat them before serving to regain some of their original texture.
– You can substitute peaches with other seasonal fruits such as berries if you desire a variation in flavor.
Cook Techniques-FAQ
Q: Can I use frozen peaches instead of fresh?
A: Yes, but ensure they are thawed and drained to remove excess moisture which might affect the dough’s consistency.
Q: Why is cold butter important?
A: Cold butter is crucial for creating the flaky texture that scones are known for. As the butter melts during baking, it releases steam which helps the scones rise and form layers.
Q: How can I make my scones more tender?
A: Avoid overworking the dough; mixing only until ingredients are combined is key to tender scones.
Conclusion
Peaches & Cream Scones with Vanilla Glaze are a celebration of summer’s bounty encapsulating the fresh taste of juicy peaches balanced by a rich creaminess and a touch of vanilla sweetness. Whether you’re enjoying these scones with a hot beverage in the morning or offering them as a treat for your afternoon guests, they’re sure to impress and delight.
More Recipes Suggestions and Combinations
– Try a Berry & Lemon Scone variation using mixed berries and a lemon glaze for a refreshing twist.
– Explore savory options like Cheddar and Chive Scones for a satisfying snack.
– Pair these scones with a homemade peach jam or a dollop of clotted cream for an indulgent treat.
These delicious scones embody the spirit of summer and the promise of comforting days ahead. Satisfied guests and family are guaranteed as the delightful aroma of baking peaches fills your kitchen. Enjoy your scones and the pleasure of baking true delights from scratch!
Peaches & Cream Scones with Vanilla Glaze
Ingredients
Method
- Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- Add the cold, diced butter to the dry ingredients. Work the butter into the mix until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and gently mix until just combined.
- Add the diced peaches to the dough, folding them in carefully to ensure they are evenly distributed.
- Turn the dough onto a lightly floured surface and gently shape it into a disk about 1-inch thick.
- Cut the disk into 8 equal wedges and transfer them to the prepared baking sheet with space between each.
- Lightly brush the tops of each scone with additional cream.
- Bake in the preheated oven for 18-22 minutes until golden brown. Remove from the oven and place on a wire rack to cool slightly.
- While the scones cool, prepare the glaze by whisking together the heavy cream, powdered sugar, and vanilla extract until smooth.
- Once the scones have cooled slightly, drizzle the vanilla glaze over the top.
